My butter chicken curry

    3 hours 55 min

    It may be a long list of ingredients, but this mild, creamy curry is worth trying out. Mop up all the sauce with naan bread.

    Somerset, England, UK
    6 people made this

    Serves: 4 

    • 4 chicken breast fillets, diced
    • 1 1/2 teaspoons garam masala
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • 1 teaspoon chilli powder
    • 60g butter
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 1 teaspoon grated root ginger
    • 5 cardamom pods, lightly crushed
    • 3 cloves
    • 500g passata
    • 1 tablespoon lemon juice
    • 100ml cream
    • Marinade
    • 2 to 3 red chilies, deseeded
    • 1 garlic clove
    • 2 teaspoons cumin seeds
    • 1 1/2 teaspoon garam masala
    • 1/2 teaspoon salt
    • 2 tablespoons chopped fresh coriander
    • 4 tablespoons lemon juice
    • 150ml natural yoghurt

    Prep:25min  ›  Cook:30min  ›  Extra time:3hr marinating  ›  Ready in:3hr55min 

    1. For the marinade: Briefly blend the chillies, garlic and cumin seeds, then add the remaining ingredients and blend. Transfer to a bowl and add chicken pieces, coating evenly in the marinade. Chill in fridge for at least 3 hours.
    2. Mix together all the ground spices, and set aside.
    3. Fry the chicken (save any leftover marinade) in 20g of the butter until browned, then remove from pan and set aside.
    4. To the same pan, add the onion, garlic and ginger. Add the cardamoms, cloves and ground spices, gently frying for a minute. Add leftover marinade, passata and lemon juice, simmer for 10 minutes then add the chicken into the sauce and leave simmering until chicken is cooked through.
    5. Ten minutes before you dish up, add the remaining 40g butter and the cream and stir through.

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